Around the World in 60 Cocktails: Urban Jungle
The huge jungle that sprawls outwards from the heart of Rio de Janeiro is known as the Tijuca rainforest. Its richness in biodiversity is quite extraordinary with its plants giving a home to some of the world’s most endangered species of flora and fauna.
One example is the Jabuticaba berry. The fruit – a thick-skinned black berry about 3-4 cms in diameter – tastes a bit like blueberry yoghurt and bizarrely grows on the tree’s trunk and branches. While the Jabuticaba is native to Brazil’s forests, it’s not exclusive to South America. The trees thrive anywhere that is temperate; southern California being one example.
Our Urban Jungle has Discarded Cascara Vermouth, which uses the left-over fruit from coffee production. This produces a delicious and sustainable vermouth that is rich and deep in flavor. The addition of Cachaça brings a clean and smooth sugarcane bite. A twist of lime finishes it off.
Luckily, there’s nothing endangered about this cocktail; simply shake and go! Saúde!
- 1 bsp. Jabuticaba preserve*
- 1/2 oz. Sugar syrup
- 1 oz. Fresh lime juice
- 1 oz. Discarded Cascara Vermouth
- 1 oz. Abelha Cachaça
*If unavailable, substitute with grape jelly
How to Prepare:
- Prepare your garnishes
- Collect a cocktail shaker & add all ingredients
- Top with cubed ice & shake for 10 seconds
- Collect julep tin & fill with crushed ice
- Fine strain
- Top with additional crushed ice if required
- Garnish with lime wheel & mint sprig